1/2 pound chicken breast, cut into strips
Salt and black pepper to taste
1 tablespoon lemon juice
2 tablespoons butter
3 medium onions, finely chopped
1 medium carrot, peeled and sliced
1 bay leaf
250g fresh mushrooms, sliced
2 cups dry white wine
1 egg yolk
1 cup heavy cream
1/2 teaspoon lemon juice
Garnish with chives to serve
1/2 pound chicken breast, cut into strips
Salt and black pepper to taste
1 tablespoon lemon juice
2 tablespoons butter
3 medium onions, finely chopped
1 medium carrot, peeled and sliced
1 bay leaf
250g fresh mushrooms, sliced
2 cups dry white wine
1 egg yolk
1 cup heavy cream
1/2 teaspoon lemon juice
Garnish with chives to serve
Season the chicken with salt, black pepper, and lemon juice
In a large skillet, melt 2 tablespoons of butter over medium heat
Add the chicken and cook until browned, stirring occasionally
Add the onions, carrot, and bay leaf
Cook for an additional few minutes
Add the mushrooms, wine, and let simmer in low heat for 15 minutes
In a small bowl, whisk together the egg yolk, heavy cream, and lemon juice
Add to the chicken and stir to combine
Remove from heat and serve hot, garnished with chives, 4 portions.
